When you need a hearty dinner that feels special but isn’t fussy, this marinara beef is the one to make. It’s incredibly simple – you only need a handful of ingredients and a little simmer time – and the payoff is melt-in-your-mouth, cozy comfort.

This marinara chuck roast keeps things simple but delivers big, hearty flavor. A jar of marinara and a few pantry staples are all you need for melt-in-your-mouth beef that works with any side. Try it over pasta, mashed potatoes, or creamy polenta – it’s like a brand new dinner each time.

Ingredients

Boneless chuck roast: This cut of beef turns into something incredibly delicious when it’s simmered low and slow on the stove. I cut it into pieces and brown them first – it adds a lot of flavor.
Marinara sauce: Short-cut time! Use a high-quality jarred marinara like Rao’s, Carbone, or other specialty brand.
Tomato paste: A little gives the sauce a deep flavor and helps thicken it, too.
Balsamic vinegar: A splash at the end brightens up the sauce.
Chopped parsley: My favorite fresh herb – it adds freshness and a pop of color.
Olive oil, salt, and pepper

How to Make It

☑️ Brown the Beef

Heat oil in a large pan or pot over medium-high heat. Brown the beef pieces in batches so they get a nice color and then add them all back to the pan.

☑️ Make the Sauce

Add the tomato paste and stir so it’s coating the beef. Add the sauce, stir, and bring to a simmer.

the tomato paste added to the pan with the beef.

☑️ Simmer

Adjust the heat to maintain a low simmer. Cover the pan and cook the beef in the sauce for two to three hours. Stir and adjust the heat occasionally, as needed, to maintain that low simmer. You want the beef to cook nice and slow so it’s tender.

Test a few pieces of the meat – they should be tender but not completely falling apart. That’s when they’re done. Stir in the balsamic and parsley – that’s it!

☑️ Side Dish Ideas

Marinara beef goes with so many things: mashed potatoes, plain pasta, buttered noodles, roasted potatoes, rice, or polenta. I love it with pesto orzo and I’ve included the recipe in the card at the end of the post. I would not say no to some cooked broccoli or green beans on the side, too.

More Hearty Beef Dinner Ideas

Easy Marinara Beef

This slow-simmered marinara beef is easy to make and pairs well with all kinds of side dishes. It’s a cozy, hearty winter main dish that delivers big comfort without a lot of work.

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Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 2 30

Total Time: 2 45

Ingredients

For the Marinara Chuck Roast

1 (2.5 pound) boneless chuck roast, cut into 1” pieces
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
¼ cup tomato paste
24 ounces marinara
1 tablespoon balsamic vinegar
¼ cup chopped parsley
grated parmesan cheese and chopped parsley, for garnish

Instructions

Cut the roast into 1” pieces. Season the meat with 1 teaspoon kosher salt and ¼ teaspoon pepper.
Heat the olive in a large pan or pot over medium-high heat. For the best browning, cook the beef in a few batches. Brown the beef pieces in a single layer on one side. Turn the pieces over and brown them on the other side. Repeat with the rest of the meat and then add them all back to the pan.
Add the marinara to the pan and stir. Lower the heat to maintain a simmer. Cover the pan and simmer the sauce and beef for 2 and a half to three hours or until the meat is tender. Stir occasionally and adjust the heat as needed to maintain a low simmer.
Once the meat is tender, stir in ¼ cup chopped parsley and 1 tablespoon balsamic vinegar.
Serve over pasta, rice, mashed potatoes, or pesto orzo (see note). Garnish with parsley and grated Parmesan cheese.

Notes

Chuck roasts vary in weight, so look for one that is 2 1/2 pounds to 3 pounds.

Be sure to simmer the beef on medium-low to low and keep the pan covered so the sauce doesn’t thicken too fast. If it gets too thick, you can add more sauce, broth, or even water to thin it. If you use water, you may want to add a little extra salt.

The beef will take between two and three hours before it’s tender. It’s a good idea to test a few pieces to be sure it’s done.

This marinara beef pairs great with mashed potatoes, roasted potatoes, polenta, rice, or buttered noodles. I also love it with pesto orzo, which is just 8 ounces of cooked orzo with 1/2 cup of pesto sauce.

You can make this dish a day ahead and warm it up. The flavors will be even better. Or, you can store the leftovers in an airtight container for four days in the refrigerator.